Chicken Cream with Tomatoes

Name: Chicken Cream with Tomatoes
Ingredients: about half a pound of cooked chicken meat; three-quarters of a pound of ripe tomatoes; two ounces of cooked ham; half an ounce of butter; half a pint of aspic jelly; one gill of cream; two tablespoonfuls of Veloute sauce; half a dessert-spoonful of meat glaze

From A second Dudley book of cookery and other recipes, 1914

Garnish with chopped aspic jelly and parsley before serving.

Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1938Calories

61 gProtein

238 gCarbs

93 gFat

Full nutrition (33 nutrients)

Calories1938 kcal

Protein61 g

Carbohydrates238 g

Fiber7.6 g

Sugars164 g

Total Fat93 g

Saturated Fat35 g

Monounsaturated Fat25 g

Polyunsaturated Fat8.2 g

Cholesterol357 mg

Sodium853 mg

Potassium1816 mg

Calcium201 mg

Iron5.3 mg

Magnesium115 mg

Phosphorus696 mg

Zinc5.5 mg

Copper0.7 mg

Manganese0.6 mg

Vitamin D0.9 mcg

Vitamin C78 mg

Vitamin A236 mcg

Vitamin E3.1 mg

Vitamin K33 mcg

Vitamin B61.4 mg

Vitamin B121.1 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.8 mg

Niacin (B3)21 mg

Folate102 mcg

Choline240 mg

Caffeine0 mg

Water676 g

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 53. The excerpt below is the record exactly as published.

CHICKEN CREAM WITH TOMATOES ABOUT half a pound of cooked chicken meat, three-quarters of a pound of ripe tomatoes, two ounces of cooked ham, half an ounce of butter, 166 COLD DISHES half a pint of aspic jelly, one gill of cream, two tablespoonfuls of Veloute sauce, half a dessert- spoonful of meat glaze

Cook this with the app: pantry check, scaling, and the assistant.